Mini Turkey Meatloaves Sheet Pan Dinner - Rachel Cooks

Mini Turkey Meatloaves Sheet Pan Dinner - Rachel Cooks takes about 55 minutes from beginning to end. This recipe makes 4 servings with 416 calories, 35g of protein, and 12g of fat each. For $2.9 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe from Rachel Cooks requires onion, salt, italian seasoning, and fresh parsley. This recipe is liked by 105 foodies and cooks. It works well as a main course. It is a good option if you're following a dairy free diet. With a spoonacular score of 94%, this dish is outstanding. If you like this recipe, you might also like recipes such as Sausage Sheet Pan Dinner with Cabbage and Carrots - Rachel Cooks, Chicken Marsala Pasta - One Pan! - Rachel Cooks, and Sunday Dinner: Tomato-Glazed Mini Meatloaves.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

1/2 cup bread crumbs

16 oz carrots, cut into 1/2-inch rounds (or whole “baby” carrots)

1 egg, beaten

1/2 cup minced fresh parsley

1 pound ground turkey (I recommend 93/7 fat percentage)

1 teaspoon Italian seasoning

1/2 cup ketchup, additional for topping if desired

2 tablespoon olive oil

1 small onion, grated or finely minced

1/4 teaspoon pepper (more to taste)

1/2 teaspoon cracked black pepper

1 pound small potatoes, cut in half

1/2 teaspoon salt

1/2 teaspoon salt (more to taste)

Equipment:

oven

baking sheet

frying pan

bowl

kitchen thermometer

Cooking instruction summary:

Preheat oven to 400F. Combine ground turkey, onion, egg, ketchup, Italian seasoning, pepper, salt, and bread crumbs. Mix until just combined (I use my hands). Do not overmix. Divide meat mixture into 4 even-sized mini meatloaves and place on a rimmed baking sheet (sheet pan). Toss the potatoes and carrots with olive oil, salt, and pepper in a large bowl or a zip-top bag. Arrange potatoes and carrots around meatloaves in an even, single layer. Bake for 20 minutes, stir potatoes and vegetables carefully, and return to oven. Continue to cook for 10-15 minutes or until internal temperature of meatloaves registers as 165F on an instant read thermometer and potatoes and carrots are tender. If desired, top meatloaves with additional ketchup in the last 2-3 minutes of cooking time.

 

Step by step:


1. Preheat oven to 400F.

2. Combine ground turkey, onion, egg, ketchup, Italian seasoning, pepper, salt, and bread crumbs.

3. Mix until just combined (I use my hands). Do not overmix.

4. Divide meat mixture into 4 even-sized mini meatloaves and place on a rimmed baking sheet (sheet pan).

5. Toss the potatoes and carrots with olive oil, salt, and pepper in a large bowl or a zip-top bag. Arrange potatoes and carrots around meatloaves in an even, single layer.

6. Bake for 20 minutes, stir potatoes and vegetables carefully, and return to oven. Continue to cook for 10-15 minutes or until internal temperature of meatloaves registers as 165F on an instant read thermometer and potatoes and carrots are tender. If desired, top meatloaves with additional ketchup in the last 2-3 minutes of cooking time.


Nutrition Information:

Quickview
350k Calories
31g Protein
11g Total Fat
31g Carbs
48% Health Score
Limit These
Calories
350k
18%

Fat
11g
18%

  Saturated Fat
2g
13%

Carbohydrates
31g
10%

  Sugar
13g
15%

Cholesterol
103mg
34%

Sodium
1109mg
48%

Get Enough Of These
Protein
31g
64%

Vitamin A
19828IU
397%

Vitamin K
147µg
141%

Vitamin B3
13mg
68%

Vitamin B6
1mg
62%

Selenium
32µg
46%

Phosphorus
360mg
36%

Potassium
912mg
26%

Vitamin C
19mg
23%

Manganese
0.43mg
22%

Vitamin B2
0.35mg
21%

Vitamin B1
0.3mg
20%

Fiber
4g
19%

Zinc
2mg
19%

Folate
68µg
17%

Vitamin E
2mg
17%

Magnesium
65mg
16%

Iron
2mg
16%

Vitamin B5
1mg
16%

Vitamin B12
0.72µg
12%

Copper
0.22mg
11%

Calcium
100mg
10%

Vitamin D
0.67µg
4%

covered percent of daily need
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